Enticing endive with berries and seeds recipe

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  • Yield: 2 Servings


  • 1 tablespoon Dijon mustard
  • 1 tablespoon raw, unfiltered apple cider vinegar
  • 2 tablespoons olive oil
  • 1 clove garlic, pressed
  • Sea salt to taste
  • ½ teaspoon freshly ground black pepper
  • Pinch cayenne
  • 1 cup endive leaves
  • 2 tablespoons lemon juice
  • ½ head Bibb lettuce, torn into pieces
  • ½ cup fresh basil leaves; reserve a few leaves for garnish
  • ½ cup sunflower sprouts
  • ½ cup red cherry tomatoes, halved
  • ½ cup yellow cherry tomatoes, halved
  • ½ cup carrots, shredded
  • ¼ cup blueberries; reserve some for garnish
  • ½ cup sunflower seeds
How to Make It
  1. Whisk mustard and vinegar together in a small bowl until smooth. Add oil, garlic, salt, pepper, and cayenne and blend well.
  2. Sprinkle the endive with lemon juice to avoid wilting.
  3. Place the Bibb lettuce in a large salad bowl and cover with the endive leaves.
  4. Combine basil, sprouts, tomatoes, carrots, blueberries, and sunflower seeds in a bowl and toss with the dressing.
  5. Place the tossed salad on top of the endive and Bibb lettuce.
  6. Garnish with blueberries and basil.

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